Don’t let the large and interesting ingredient list scare you off, this recipe produce a delicious dark, sweet, moist loaf. Next time I make this though, I’ll use less molasses. I personally don’t enjoy the sweet taste of molasses and I found it slightly too prominent, but I still found this to make a great sandwich bread or just enjoy it with a little bit of butter or cheese. If you plan to try this bread, I highly recommend doing so with an electric mixer or bread machine.
Ingredients: (Yields 2 small loaves)
1 3/4 cups Water
1/2 cup White Cornmeal
3/4 cup Molasses (I’d only use 1/4 cup next time)
1 Tbs Butter
1 Tbs Salt
2 tsp Sugar
1/2 ounce Unsweetened Chocolate
8 g Active Dry Yeast
1 cup Mashed Potatoes
3 cups Rye Flour
1 cup Whole Wheat Flour
In a medium saucepan combine water and cornmeal and cook over low heat, stirring until it becomes this and smooth. Remove from heat and add molasses, butter, salt, sugar and chocolate. Stir until well incorporated. Let mixture cool until it is only warm, and then add mashed potatoes and yeast. Make sure it is not too hot or you will kill your yeast! Add mixture to your electric mixing bowl and add flours. Knead with a dough hook for 8-10 minutes. You may need to add a tablespoon of water.Dough will be sticky and firm and slightly elastic. Move dough to a greased bowl and let rise for 1 hour or until it has doubled in bulk. After the hour, pour contents of bowl onto a greased counter top and form loaves, place loaves onto a baking sheet. Cover and let rise for another hour. After 40 minutes, preheat over to 375F. Brush loaves with beaten egg, and score loaves if you’d like. Bake loaves for 20 mins. Cool on wire racks and enjoy!